The History of the Mexican Tortilla: From Ancient Times to Modern Cuisine

The Science Behind the Perfect Tortilla: Nixtamalization Explained

Reading time : 1 minute, Discovery Chepe Id-540-GAS
Published in 11-26-2024

Photo: Sergio Contreras
A tortilla is a staple food in Mexican and Central American cuisine. It is a type of flatbread traditionally made from nixtamalized corn dough, although there are also varieties made with wheat flour.

The tortilla, that golden, flexible disk that is the basis of Mexican gastronomy, has a history as rich and ancient as corn itself.
What is nixtamalization?
The secret of the tortilla lies in an ancient process called nixtamalization. This consists of cooking the corn in water with lime, which releases nutrients and improves its flavor and texture.
Mesoamerican origin
The first tortillas emerged in Mesoamerica, a region that covered much of Mexico and Central America. Civilizations such as the Aztecs, Mayans and Olmecs had been eating corn tortillas for thousands of years.

The Ancient Origins of the Mexican Tortilla

Photo: Menú Acapulco
Corn: A gift from the gods
For these cultures, corn was much more than just food: it was a gift from the gods, a symbol of life and fertility. The tortilla, made from this sacred grain, occupied a central place in their diet and rituals.

Process:
1-Nixtamalization:
The corn is cooked in water with lime for a certain amount of time. This process softens the grain, releases niacin (an essential vitamin) and gives the dough a soft and elastic texture.

2-Washing:
Once cooked, the corn is washed with plenty of water to remove excess lime.

3-Grinding:
The cooked corn is ground in a stone mill or in an electric mill until a soft and homogeneous dough is obtained.

4-Kneading:
A little water is added to the ground dough and it is kneaded until it has a soft and manageable consistency.

5-Forming the tortillas:
A portion of dough is taken and formed into a ball. With the help of a rolling pin or tortilla press, the ball is stretched until a thin circle is obtained.

6-Cooking:
The tortillas are cooked on a hot griddle, turning them constantly until they are golden and slightly crispy.

The tortilla today
Today, the tortilla remains the staple food of millions of Mexicans. Its versatility has made it an indispensable ingredient in a wide variety of dishes, from tacos and quesadillas to enchiladas and chilaquiles.